Apple Pie Quesadilla

Apple pie quesadillas with a crispy, buttery tortilla, warm homemade cinnamon apple filling, and a light sprinkling of brown sugar. A quick, comforting dessert served warm with all the flavors of classic homemade apple pie.

Course Desserts

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 1123kcal

Author Diane Gail

Ingredients

2 12-inch flour tortillas
4 1/2 tablespoons butter separated
3 pounds Granny Smith apples
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup water
1 tablespoon lemon juice
1 tablespoon cornstarch
4 tablespoons brown sugar
whipped cream optional

US Customary - Metric

Instructions

Peel, core, and cut the apples into ½-inch chunks.
Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the apples and cook until fork tender.
Stir in the granulated sugar, cinnamon, and nutmeg. Add the water and lemon juice.
Sift the cornstarch over the apples and stir until the filling thickens into a glossy sauce. Add a little more water if needed to create enough sauce to coat the apples. Remove from the heat.
Spread the remaining butter over one side of each tortilla.
Place one tortilla in a large skillet over medium heat with the buttered side facing down. Spread half of the apple filling over one half of the tortilla, leaving a small border around the edge.
Cook until the underside is golden brown and crisp. Fold the tortilla over the filling, remove it from the skillet, and immediately sprinkle half of the brown sugar over the top.
Repeat with the remaining tortilla, pie filling, and brown sugar.
Let the quesadillas rest for 2 to 3 minutes. Cut each into 4 wedges and serve warm with whipped cream, if desired.

Notes

A 12-inch burrito-style flour tortilla provides the best crisp-to-filling ratio and folds easily over the apple filling.
The homemade apple pie filling can be prepared up to 3 days in advance and refrigerated. Reheat it before assembling the quesadillas.
Leftover quesadillas can be refrigerated in an airtight container for up to 3 days.
Reheating in a skillet or a 350°F (175°C) oven restores the crispy tortilla better than a microwave.

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